1 tin of red kidney beans (400g)
1 onion
1/2 chili pepper (optional)
1 tablespoon ground flaxseed + 2.5 tablespoons hot water
2 tablespoons cornmeal
3 tablespoons potato flour
200 g rolled oats
fresh parsley
1 teaspoon sweet pepper
2 teaspoons red chubritsa (savory) seasoning
salt
black pepper
vegetable oil/ olive oil
Instructions:
Cook the quinoa as recommended on the bag. Grind the red kidney beans in a food processor. Cut the onion and chili pepper finely and fry it on 1 tablespoon of olive oil/vegetable oil.
In a small bowl, add the flaxseed meal and water. Stir to combine. Place the red beans, quinoa and flaxseed meal in a large mixing bowl and mix all the ingredients. Chop the parsley finely and add the parsley and the onion and chili pepper (fried) to the rest of the ingredients. Now add dry ingredients (cornmeal, potato flour and rolled oats) and spices. Mix the cutlet mixture well and shape small cutlets out of it. Fry the cutlets on olive oil/vegetable oil (you can also bake the cutlets, but remember that when baked they can be very dry).
Serve with favorite salad.
